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SA NUJ OAHU I N Environmental Health Department <br /> L■ COUNTY <br /> ^ r1 `p' Greorne5S grows here, Timeln: 1115am <br /> Time Out: 12:40 pm <br /> Food Program Official Inspection Report <br /> Name of Facility: LUU'S CHICKEN BOWL Date: 01/30/2020 <br /> Address: 1010 E MARCH LN, STOCKTON 95210 <br /> Owner/Operator: LUU, DAVID HOANG Telephone: (209)601-3893 <br /> Program Element: 1624-RESTAURANT/BAR 21-50 SEATS <br /> Inspection Type: ROUTINE INSPECTION -Operating Permit Reinspection on or after: 02/13/2020 <br /> VIOLATIONS AND CORRECTIVE ACTIONS <br /> Items listed on this report as violations do not meet the requirements set forth in the California Health and Safety Code commencing with section 7; <br /> 113700.All violations must be corrected within specified timeframe. Violations that are classified as"MAJOR"pose an immediate threat to public health <br /> and have the potential to cause foodborne illness.All major violations must be corrected immediately.Non-compliance may warrant immediate closure of <br /> the food facility. <br /> #21 Hot and Cold Potable Water Not Available MAJOR <br /> OBSERVATIONS:The water at the 3 comp sink and the hand wash sink is not hot enough at 95 F. Increase the water <br /> temperature to 120 F at the 3 comp sink immediately. Call a plumber to install another water heater in-line with the current <br /> one.Water at the end of the inspection was increased to 120 F. It took 1 hour to reach proper temperature. <br /> CALCODE DESCRIPTION:An adequate,protected,pressurized,potable supply of hot water and cold water shall be provided at all times. <br /> (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195) <br /> #29 Toxic Substances Properly Identified/Stored/Used <br /> OBSERVATIONS:Ant and roach killer found on the shelf below the front counter. Remove all unapproved pest killers from <br /> the facility. Use only approved pest control at food service establishments. <br /> CALCODE DESCRIPTION:All poisonous substances, detergents, bleaches, and cleaning compounds shall be stored separate from food, <br /> utensils,packing material and food-contact surfaces. (114254, 114254.1, 114254.2) <br /> #30 Food Storage/Display Properly Labeled <br /> OBSERVATIONS:The rice container and some chicken in the walk in is not covered. Provide and use a lid for all food <br /> ingredients. <br /> CALCODE DESCRIPTION:Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" <br /> above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069(b)) <br /> #40 Proper Use and Storage of Wiping Cloths <br /> OBSERVATIONS:The strength of the sanitizer in the wipe sanitizer bucket is not strong enough at 0 ppm chlorine. Increase <br /> strength to at least 100 ppm chlorine. Corrected during inspection. <br /> CALCODE DESCRIPTION:Wiping cloths used to wipe service counters,scales or other surfaces that may come into contact with food <br /> shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3(d-e)) <br /> FA0006375 PR0504873 SCO01 01/30/2020 <br /> EHD 16-23 Rev.06/30/15 Page 1 of 3 Food Program OR <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjcehd.com <br />